Walter Bundy’s Shrimp and Avocado Salad

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Walter Bundy's Shrimp and Avocado Salad


  • 2 Tbsp. butter, salted
  • 1 Tbsp. minced garlic
  • 1 lb. (16-20) shrimp, peeled and deveined, thawed, and cut into halves lengthwise
  • ½ cup Duke's Mayonnaise
  • ⅓ cup chopped celery
  • ¼ cup chopped red onion
  • 2 tsp. fresh squeezed lime juice
  • 2 Tbsp. sriracha sauce
  • 2 Tbsp. minced fresh cilantro, reserve some leaves to garnish
  • 1 avocado, pitted, deskinned, and cut into medium dice


1. Cook shrimp with butter and garlic over medium heat until just cooked through. Let shrimp cool and reserve.

2. Combine all remaining ingredients except avocado.

3. When ready to serve, fold in diced avocado. Serve on a toasted croissant or on butter leaf lettuce.

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